Instructions

1. Preheat oven to 180C/160C fan/gas 4 and line a 12-hole and a 6 hole muffin tin with cupcake liners.
2. Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl and leave to one side.
3. Measure out the milk, oil and vanilla in a jug and also leave to one side.
4. Whisk the butter and sugar in a mixer until very pale and creamy.
5. Add the eggs one at a time and mix.
6. Add the flour mix and milk/oil mix alternately to the mixer until it is combined – be careful not to over mix.
7. Add the grated lemon zest and mix once more.
8. Pipe the mixture into the prepared tin with cases or spoon in until they are two-thirds full.
9. Bake in a preheated oven at 180 degrees for 15-20 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.
10. For the Lemon Curd Buttercream
11. Beat the butter, lemon essence and zest for about three minutes until the butter is pale.
12. Add half the icing sugar and beat again until smooth.
13. Add the remaining icing sugar and beat again.
14. Add two to three tablespoons of milk to loosen the mixture a little if it is too thick.
15. Pipe your buttercream onto your cooled cakes or spread on with a spatula. Decorate with spring flowers and sprinkles or smarties…!